Green and White Chili Bowl + Vegan Bowls cookbook GIVEAWAY

While I have never eaten a white chili, this definitely reminded me of my time in Houston.

This chili has no red in sight. No tomatoes. No red chiles. No red kidney beans.

Instead, we use all the white and green counterparts: green Anaheim peppers. White kidney beans and even some chickpeas. Spinach adds another punch of green. And corn, technically yellow, is almost white. The original recipe called for hominy, which is actually white, so I was the one deviating from the white/green template.

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It was a bit difficult to locate Anaheim peppers here in Canada (Loblaws had them, for local readers), but I can see myself locating them easily at Fiesta, or perhaps the open air market I used to frequent on a weekly basis in Houston.

The recipe are diverse, balanced and creative. They are vegan and without many store-bought products (she includes a recipe for seitan for her recipes, too). She also includes a recipe for corn tortillas in her “basics” chapters. It is nice to get so many components to a dish that you can ultimately mix and match but also obtain a cohesive single dish, if left alone.

Judging by the recipe below, you can see Zsu likes to make a feast. Her servings are hearty and filling.

I look forward to diving into this cookbook. I think it will be a lot of fun.

Thankfully, the publisher allowed me to giveaway the cookbook to a reader living in the continental US. To be entered in the random draw for the book, please leave a comment below telling me what you like to put in your favourite bowl. The winner will be selected at random on October 20, 2015. Good luck!

Recipes from Vegan Bowls spotted elsewhere (note the entire blog tour can be found here):

Author’s note: Red chili is all the rage, but its seldom-made cousin—green and white chili—is just as flavorful, perhaps more so. This chili is full of hominy (dried and treated maize), fresh green chiles, and two kinds of white beans. If you cannot find hominy, use thawed corn kernels instead.

BEANS: Combine the broth, oregano, salt, cannellini beans, hominy, and chickpeas in a large pot. Cover and bring to a boil over high heat, reduce to simmer and cook until needed.

VEGETABLES: Add the peppers, onion, and garlic to a food processor. Pulse until minced. Heat the oil in a large pot over high heat. Add the minced vegetables and cumin and cook until the mixture is dry, about 8 minutes, stirring often. Add the broth and beans to the sautéed vegetables and simmer until the flavors combine, about 5 minutes. Add the spinach and cook until tender. Taste and adjust seasoning with salt and black pepper. Stir in the lime juice and cilantro. Serve with the avocado, if using.

I made this green and white chili for some nonvegan friends and it was a major hit! I used both hominy and corn and add prepared soy curls. They said it was the best ‘white chicken chili’ they ever had.

This looks great! I love chili, especially in the fall, so this seems like a nice twist.

I’m a big fan of teriyaki bowls. Basically just rice + veggies + tofu or chickpeas + teriyaki sauce. Or sometimes I do other grains instead of rice, like millet or quinoa. And if I’m feeling a little lazy and don’t want to make my own teriyaki sauce concoction, my go-to option is the island soyaki sauce from Trader Joe’s — so tasty.

Green/white chili is also one of my faves and yours looks delicious! We make ours with tomatillos (which are really awesome in the garden btw!) and poblanos. I’m on the lookout for local hominy, but no luck as of yet. Will try the corn sub next time!

I’m loving the sound of this cookbook, I’ve been entering these giveaways in hopes I will win one, but will probably just go out and buy it if I don’t ;p
This bowl sounds really good! I bet I can track down anaheim peppers easily enough.
My favourite bowl has rice, baked tempeh & roasted veggies.

I made this and it tastes great. One thing I advise anyone to be careful about is the Anaheim peppers.They can be variable in size and potency. I used two big ones and the jalapeno and the chili had plenty of zip. Everyone has different thresholds so I advise people to taste the peppers after you dice them. I checked mine and was surprised that they had more heat than I remember from other Anaheims so I adjusted. I like serious heat but for my family, I tone it down. I also think that other greens will work if people have others on hand. The dish was popular with the family so that was a win.